Fry cooks are typically in charge of operating the deep fryer as well as assisting with basic kitchen prep and clean-up. Deep-frying is a cooking method in which food is cooked immersing it in hot oil. Deep frying does not require a lot of expertise or skill, but it does necessitate patience and precision. The cooks in charge of running them are sometimes also tasked with preparing the food, which is usually prepared from raw or frozen ingredients, as well as serving it and preparing it for delivery to the customer. This person is usually near the bottom of the kitchen food chain, but the position often has a lot of room for advancement and promotion.
Getting a Basic Understanding of the Kitchen Hierarchy
Commercial kitchens, like any other workplace, are typically structured with a hierarchy of responsibilities and seniority. Assistants, line cooks, and prep crews are usually at the top, followed executive chefs or kitchen managers. Fry cooks are usually near the bottom of the food chain, and in some kitchens, they are regarded as a type of prep person — that is, someone who works at the bottom of the chain from kitchen to table, assisting with meal preparation but having no authority over innovation or presentation.
The Most Important Responsibilities
Covering the deep fryers and shallow frying pans of a busy establishment, often under the watchful eye of busy executive and assistant chefs, is one of this position’s main responsibilities. This kitchen member is also in charge of preparing foods that will be fried later. Processing potatoes into fries, whipping up a batter for fish and chicken, or concocting the kitchen’s dipping sauces that will later be paired with the fried food before serving to customers, depending on the restaurant’s menu. In more casual or fast food establishments, this cook may be called upon to assist with other tasks as needed, such as working the register while a coworker takes a break, cleaning the bathrooms, or keeping the lobtidy.
Food Preparation Types
Cooks in these positions can usually prepare a variety of foods, but fried foods, such as French fries and chicken wings, as well as fish sandwiches, onion rings, and occasionally even hamburger patties, are among the most common. These foods keep the cook busy so that customers can be served quickly. The deep fryer could be used in finer dining establishments for more unusual foods like fried pickles or pork shoulders, or for hand-crafted chips to accompany gourmet sandwiches, for example. This person may also be asked to create garnishes and accents.
Considerations for Safety
Cooks in charge of a restaurant’s frying operations must be cautious of the hazards that come with the job. The deep fryer, which bubbles and frequently spits hot grease at anyone nearby, has some of the highest temperatures in the kitchen. Mitts that reach high on the arms are popular. The first lesson a fry cook will receive is usually on the proper procedure and timing for heating each type of food.
These deep fryers are frequently arranged in a long line, with baskets of various menu items rotating through until they are fully cooked. People who work in this field usually learn to recognize when food is properly cooked looking at its color and keeping track of how long it has been in the oil. Cooks on the fry line may also be in charge of any shallow frying skillet cooking that needs to be done in the kitchen.
Cleaning and sanitizing the fryers and skillets is usually an important part of the job, but it’s crucial to wait until they’ve cooled before cleaning them. When water comes into contact with hot oil, it can spit and produce a large amount of potentially harmful smoke.
Getting Started and Possibilities for Advancement
New kitchen employees are frequently assigned frying tasks as soon as they arrive. When new employees arrive, the fry crew may be moved to another station, such as the grill or the preparation line, where they can learn about another aspect of the kitchen. Cooks are occasionally promoted based on their demonstrated abilities. Fry detail is a common way for people to learn about the kitchen and get a foot in the door of a restaurant career while also gaining experience. To keep customers happy and coming back for more, the fry cook must be able to listen, read, and speak effectively, as well as take orders with ease, multitask well, and stay organized.